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Curry Chicken Breast TendersA Trader Joe's February Special:
Submitted on 02/11/2008 by jovanna Number of people who have "favored" this: 0 Read all 6 reviews below -OR-Add your own reviewReviews (6)
byerika1026, February 11, 2008
I was excited to make these curried tenders. I simmered them with some rinsed and drained garbonzo beans to serve over some basmati rice. They were so salty that they were inedible. My mistake... I should have read the sodium content before purchasing them. I will stick with the korma or masala simmer sauces as I find them much less salty.
bypa@nstpr.com, February 14, 2008
I'm a HUGE curry fan and these little bites were just too concentrated with flavor to be enjoyable. I think if I ever buy them again, which is doubtful, that I'd simmer them in coconut milk, or something similar, to dilute the intense flavors.
bycarriex3, February 22, 2008
Last night they were cooking these at my TJs--they recommended simmering these with 1/2 c. coconut milk and 1/2c. chicken broth or water.
I made it at home, served over TJs lentils mixed with multigrain pilaf. Absolutely wonderful!!! bySBakall, September 30, 2008
These sounded like they would be yummy, but after preparing them (simmered in lite coconut milk, cherry tomatoes, potatoes slices, cauliflower and raisins), all I could taste was salt. This was so salty that even the potatoes & cauliflower were salty and I added no salt to this dish while it was cooking. Definitely not one of their better creations.
byyiyi41, August 7, 2009
At first I was a bit skeptical about curry in a bag but I cooked it that night and served it over some TJ's frozen white rice (cooked of course!) and the dish was awesome! I mean, it actually tastes like chicken curry you'd get at an Indian or Thai restaurant.
byRooth, January 4, 2011
Inedible. Too bad, because they were tender, and the spice mix is otherwise quite good.
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